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Preparation Time : 5
Cook Time : 30
Total Time : 35
Cauliflower Florets 2 cup
Gram Flour / Besan ¼ cup
Curd / Dahi ¾ cup
Oil 2 tablespoon
Carom Seeds / Ajwain ¼ tsp
Mustard Powder / Rai ¼ tsp
Red Chilli Powder / Lal mirchi powder ½ tsp
Turmeric Powder / Haldi ¼ tsp
Garam Masala ¼ tsp
Salt ½ tsp
Coriander Powder / Dhaniya ½ tsp
Ginger Paste 1 tsp
Garlic Paste 1 tsp
Oil for greasing as required
Take 2 cup of washed Cauliflower Florets, soak it in a hot water for about 10 minutes and then completely drain off the Water.
In a cooking pan, take 1 tablespoon of Oil, ¼ tsp of Carom Seeds (Ajwain), ¼ cup of Gram Flour (Besan) and roast for about 2 Min on medium flame.
Then remove the roasted mixture in a mixing bowl and start making the marination mixture.
In a mixing bowl now add ¼ tsp of Mustard Powder (Rai), ½ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder (Haldi), ½ tsp of Coriander Powder, ¼ tsp of Garam Masala, ½ tsp of Salt, ¾ cup of Curd (Dahi), 1 tablespoon of Oil, 1 tsp of Ginger Paste, 1 tsp of Garlic Paste and mix well.
Now add the Cauliflower Florets to the marination mixture.
Mix well so that each Floret is nicely coated with the mixture and allow it to marinate for a few mins.
In a preheated nonstick pan, grease the pan with generous amount of Oil and put the marinated Florets in pan to grill nicely until golden and crisp.
Keep on checking the Gobi in occasionally.
Once done you can serve on Cauliflower leafy base itself with inserting toothpick.
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